Thursday, November 25, 2010
Wednesday, November 10, 2010
Resin Codes Reprise
The resin code project is an individual submission.
Base 8" x 8".
Must have hanger for wall mounting.
Base material - any recycled material ( might be a composite you create)
All seven (or more since #7 is everything else) plastic materials must be included and identified.
One test of any kind (flexibility, compression, bending, shear stress, density, sudden shock, etc.) must be evenly applied to all samples and data presented. It would be best presented in a pictorial or diagramtic way instead of text.
Looking for a creative (artistic) presentation that shows a small amount of information in a logical and graphical manner.
Creativity and craftsmanship are paramount.
Make this beautiful.
Due before May 5. Projects may be dropped off with MaryAnn Spencer. Make sure they have your name, date and class (Green Materials SDN-604) on the back.
Base 8" x 8".
Must have hanger for wall mounting.
Base material - any recycled material ( might be a composite you create)
All seven (or more since #7 is everything else) plastic materials must be included and identified.
One test of any kind (flexibility, compression, bending, shear stress, density, sudden shock, etc.) must be evenly applied to all samples and data presented. It would be best presented in a pictorial or diagramtic way instead of text.
Looking for a creative (artistic) presentation that shows a small amount of information in a logical and graphical manner.
Creativity and craftsmanship are paramount.
Make this beautiful.
Due before May 5. Projects may be dropped off with MaryAnn Spencer. Make sure they have your name, date and class (Green Materials SDN-604) on the back.
Mid-November Teams
Friday, October 22, 2010
Thursday, October 21, 2010
ERRC Thanks
The Agricultural Research Service has been involved with surplus and feedstocks for a long time. Here is a link to our local research institution. Thank you to Dr, Tunick for the leather donation to the green materials class.
Tuesday, October 19, 2010
Pizza Two
The Laser Cutter
Below is a list of resources, policies, and 'facts to know':
Laser Cutter Website - a go-to guide for all the policies and information surrounding our laser cutter
Cost - $.20 per minute, money should be put onto your campus card (add money here)
Scheduling - you are able to pre-schedule up to 1 hour a week on the machine, view scheduling calendar for available slots (white spaces) here (also found on website above) - you can e-mail philaulaserlab@gmail.com to request an appointment or call 215.951.0409
Find the AutoCAD template file on the website or on the lightning server (CAD folder, Laser Lab folder)
A guide for what materials are cut with laser cutters (this is not the exact policies for our machine, but do offer a guide)
If you are working with a questionable material or 'glue' please shoot me an e-mail with any research you've done (MSDS sheet, manufacturer site, etc.) to see if I am comfortable cutting it
Any more questions you can direct them to me at tischera@philau.edu, stop in M, Tu, Th 9-5, or call 215.951.0409
Thanks!
Laser Cutter Website - a go-to guide for all the policies and information surrounding our laser cutter
Cost - $.20 per minute, money should be put onto your campus card (add money here)
Scheduling - you are able to pre-schedule up to 1 hour a week on the machine, view scheduling calendar for available slots (white spaces) here (also found on website above) - you can e-mail philaulaserlab@gmail.com to request an appointment or call 215.951.0409
Find the AutoCAD template file on the website or on the lightning server (CAD folder, Laser Lab folder)
A guide for what materials are cut with laser cutters (this is not the exact policies for our machine, but do offer a guide)
If you are working with a questionable material or 'glue' please shoot me an e-mail with any research you've done (MSDS sheet, manufacturer site, etc.) to see if I am comfortable cutting it
Any more questions you can direct them to me at tischera@philau.edu, stop in M, Tu, Th 9-5, or call 215.951.0409
Thanks!
Wednesday, September 22, 2010
Tuesday, September 21, 2010
Load at Deformation
How do these numbers compare to the mass of the beams themselves?
The two following graphs show the same information ordered two ways.
They show two important pieces of information.
1. There is more than one order of magnitude difference in the amount of mass the beams will support and the average mass of the beams.
2. There is not a correlation between the mass of the beam and the amount of mass the beam will support.
Class Results for Paper Beams
Amanda:
Weight of the beam: 26g
Bucket +sand: 309g
Ration - 1:11.88
Ahreum:
Weight of beam:
Weight it carried: 5809g
Ratio - 1:17.44
Tugce:
Weight of beam: 378.1
Weight it carried: 5760g
Ratio - 1:15.23
Lukas:
Weight of beam: 36.8g
Weight it carried: 1782.6g
Ratio - 1:48.44
Heather:
Weight of beam: 56.3g
Weight it carried: 2235g
Ratio - 1:39.7
Peter:
Weight beam: 27.2g
Weight it carried:602g
Ratio - 1:22
Jonny:
Weight of beam: 1lb
Weight it carried: 162.2lb
Ratio - 1:162
John:
Weight of beam: 158.3g
Weight it carried: 11.32kg = 11320g
Ratio - 1:71.5
Jill:
Weight of beam: 211.2g
Weight it carried: 3636.4g
Rario - 1:17.22
Julia:
Weight of beam: 292.8g
Weight it carried: 1915.8
Ratio - 1:6.45
Eric:
Weight of beam: 342.4g
Weight it carried: 11,676 g
Ratio: 1:34
Kyle:
Weight of beam: 453.6 g
Weight it carried: 7615.4
Ratio – 1:16.8
Rodrigo:
Weight of beam: 87.4 g
Weight it carried: 502.6
Ratio – 1:5.75
Jenny:
Weight of beam: 264.
Weight it carried: 6409.7
Ratio – 1: 24.25
Weight of the beam: 26g
Bucket +sand: 309g
Ration - 1:11.88
Ahreum:
Weight of beam:
Weight it carried: 5809g
Ratio - 1:17.44
Tugce:
Weight of beam: 378.1
Weight it carried: 5760g
Ratio - 1:15.23
Lukas:
Weight of beam: 36.8g
Weight it carried: 1782.6g
Ratio - 1:48.44
Heather:
Weight of beam: 56.3g
Weight it carried: 2235g
Ratio - 1:39.7
Peter:
Weight beam: 27.2g
Weight it carried:602g
Ratio - 1:22
Jonny:
Weight of beam: 1lb
Weight it carried: 162.2lb
Ratio - 1:162
John:
Weight of beam: 158.3g
Weight it carried: 11.32kg = 11320g
Ratio - 1:71.5
Jill:
Weight of beam: 211.2g
Weight it carried: 3636.4g
Rario - 1:17.22
Julia:
Weight of beam: 292.8g
Weight it carried: 1915.8
Ratio - 1:6.45
Eric:
Weight of beam: 342.4g
Weight it carried: 11,676 g
Ratio: 1:34
Kyle:
Weight of beam: 453.6 g
Weight it carried: 7615.4
Ratio – 1:16.8
Rodrigo:
Weight of beam: 87.4 g
Weight it carried: 502.6
Ratio – 1:5.75
Jenny:
Weight of beam: 264.
Weight it carried: 6409.7
Ratio – 1: 24.25
Resin Codes
Start to collect different types of plastic. Sort by recycle codes. You can trade and share amongst your class mates. Try to collect samples of each type.
Wednesday, September 8, 2010
Documentation
Results must be repeatable by someone else using your notes (recipe.)
Keep records in a more formal and specific way.
For instance, using a scale or balance is preferable to volume measurements. A small diet or postal scale would work, or you could devise a simple pan balance. In lieu of mass measurement, volume is acceptable, but be more descriptive.
Is the measuring spoon accurate? Who (what company) manufactured it? Is it a standardized measure?
Did you sift particulates first, or compact them by compression?
Did you strike off the excess at the rim or just use the angle of repose of the substance?
Were you careful to read liquid measurements at the meniscus? Did any have a high surface tension which could affect measuring
Were you using standard measurements (a small spoon from your tableware vs. a measuring spoon made for that purpose ?) English or Metric?
When describing components (ingredients) list brand names and specifics like "King Arthur" brand Bread Flour, from the 16 oz. paper wrapped container. Include label information as in " Acme brand white vinegar, acetic acid 5%. Use standardized or single components when ever possible. An example might be to use regular flour rather than baking mix.
Give dates for perishable items like "Borden's Dairy, PA," milk, 2% milk fat, use by date 08-25-10. Give storage and use temperatures as in keep refrigerated at 40ºF, warm to room temp between 65-75ºF before combining.
Sounds like a lot, but if you write things down as you go, its all there when you need it later for the write up. Be systematic and plan ahead.
Keep records in a more formal and specific way.
For instance, using a scale or balance is preferable to volume measurements. A small diet or postal scale would work, or you could devise a simple pan balance. In lieu of mass measurement, volume is acceptable, but be more descriptive.
Is the measuring spoon accurate? Who (what company) manufactured it? Is it a standardized measure?
Did you sift particulates first, or compact them by compression?
Did you strike off the excess at the rim or just use the angle of repose of the substance?
Were you careful to read liquid measurements at the meniscus? Did any have a high surface tension which could affect measuring
Were you using standard measurements (a small spoon from your tableware vs. a measuring spoon made for that purpose ?) English or Metric?
When describing components (ingredients) list brand names and specifics like "King Arthur" brand Bread Flour, from the 16 oz. paper wrapped container. Include label information as in " Acme brand white vinegar, acetic acid 5%. Use standardized or single components when ever possible. An example might be to use regular flour rather than baking mix.
Give dates for perishable items like "Borden's Dairy, PA," milk, 2% milk fat, use by date 08-25-10. Give storage and use temperatures as in keep refrigerated at 40ºF, warm to room temp between 65-75ºF before combining.
Sounds like a lot, but if you write things down as you go, its all there when you need it later for the write up. Be systematic and plan ahead.
Monday, September 6, 2010
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